Description
These gluten-free cherry cheesecake brownies are rich, fudgy, and swirled with tangy cheesecake and sweet cherry goodness. Perfect for a special dessert or a cozy weekend treat.
Ingredients
Scale
For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cherry Swirl:
- 1 cup fresh cherries, pitted and halved (or frozen, thawed, and drained)
- 1 tablespoon honey or maple syrup
- 1 teaspoon cornstarch
Instructions
- Prep the cherries: Combine cherries, honey, and cornstarch in a small saucepan over medium heat. Cook until thickened and jammy (about 5-7 minutes). Let cool.
- Make the brownie batter: In a bowl, whisk together melted butter, coconut sugar, and granulated sugar until smooth. Add eggs and vanilla; mix well. Sift in almond flour, cocoa powder, salt, and baking powder. Fold until combined.
- Make the cheesecake batter: Beat cream cheese, sugar, egg, and vanilla with a hand mixer until smooth and creamy.
- Assemble the layers: Preheat the oven to 350°F. Grease and line an 8×8-inch baking pan with parchment paper. Spread the brownie batter evenly in the pan. Dollop the cheesecake mixture on top and gently swirl with a knife. Spoon the cooled cherry mixture over and swirl again lightly.
- Bake: Bake for 30-35 minutes or until the center is just set. Cool completely in the pan before slicing.
Notes
Make ahead and refrigerate for up to 3 days. Freezes well for 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg